1/4 cup red wine (cooking wine will work, I use a red from a local winery)

2 tablespoons tomato paste

2 tablespoons dried oregano

1 tablespoon basil

1 tablespoon garlic powder

2 cups mozzarella

2 cups Italian cheese blend

Method :

While you boil water and cook your pasta, dice the onion, and peppers. Put these into a deep skillet over medium heat. Add mushrooms and cook until vegetables are soft.

Take out vegetables, put in minced garlic, and brown beef and sausage in the same skillet adding the pepperoni a few pieces at a time, drain the grease. (Sliced pepperoni works for this recipe, but small thick chunks of pepperoni are easier to work with and distribute more evenly when mixed into the pasta.)

Add vegetables back to the skillet along with the crushed tomatoes, tomato paste, oregano, basil, and garlic powder. Stir together and bring to a simmer. (If sauce is too thick add a little of the water from boiling the noodles.)

Combine sauce with noodles, mix well, pour half into a large baking dish and cover with mozzarella cheese. Pour other half on top and cover with cheese blend. (I use provolone, fontina, parmesan and romano), bake for 25-30 minutes at 375° or until cheese is golden brown on top.